Description
This Chicken Teriyaki Pineapple Bowl is a delicious, balanced meal featuring tender air-fried chicken breast coated in a homemade teriyaki sauce, served over a flavorful blend of riced cauliflower and basmati rice, with a refreshing pineapple topping and garnished with green onions, sesame seeds, and red pepper flakes. It offers a healthy twist with light ingredients and simple cooking techniques to bring a vibrant Asian-inspired dish to your table in about 25 minutes.
Ingredients
Units
Scale
Chicken
- 1 lb. boneless skinless chicken breast, cubed
- Salt and pepper, to taste
Teriyaki Sauce
- 1/2 cup Coconut Aminos (160g)
- 1 tsp. toasted sesame oil
- 2 tbsp. lite pancake syrup
- 1 tsp. garlic powder
- 1/4 tsp. ground ginger
- 1 tsp. tapioca flour (for thickening)
- 1 tsp. water (for thickening)
Bowls
- 8 oz. can chopped pineapples, drained
- 10 oz. bag frozen riced cauliflower
- 1 bag Uncle Ben's Basmati ready rice
- 2 green onions, chopped
Garnish
- Chopped green onions
- Toasted sesame seeds
- Red pepper flakes
Instructions
- Prepare the chicken: Chop the chicken breast into bite-sized pieces and season with salt and pepper evenly to enhance flavor.
- Cook the chicken (Air fryer method): Preheat the air fryer to 380°F. Place the chicken pieces in an even layer in the air fryer basket. Cook for 10 minutes until the chicken is cooked through and no longer pink inside.
- Make the teriyaki sauce: In a mason jar or small bowl, combine coconut aminos, toasted sesame oil, lite pancake syrup, garlic powder, and ground ginger. Shake or whisk well to mix thoroughly.
- Thicken the sauce: Pour the mixed sauce into a pan over medium heat on the stovetop. Stir in the tapioca flour and water mixture. Bring the sauce to a gentle boil while whisking continuously until it thickens to a smooth glaze consistency.
- Combine chicken and sauce: Once thickened, add the cooked chicken from the air fryer to the sauce using tongs, ensuring no excess juices enter the sauce. Toss to coat the chicken evenly.
- Prepare the rice and cauliflower: Heat the frozen riced cauliflower and the Uncle Ben’s Basmati ready rice according to their package instructions. Combine both in a bowl and mix in the chopped green onions.
- Assemble the teriyaki bowl: In each bowl, layer 120 grams of the rice and cauliflower mixture, 120 grams of the glazed chicken, and 35 grams of chopped pineapple. Garnish with additional chopped green onions, toasted sesame seeds, and red pepper flakes as desired.
Notes
- To reduce carbohydrate content, use all cauliflower rice and omit the basmati rice.
- Nutrition facts provided are estimates and may vary based on ingredient brands and measurements.
- Ensure chicken is cooked to an internal temperature of 165°F for food safety.
- Feel free to adjust the sweetness of the teriyaki sauce by varying the lite pancake syrup quantity.
Nutrition
- Serving Size: 1 bowl
- Calories: 329 kcal
- Sugar: 16 g
- Sodium: 850 mg
- Fat: 3 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 2.7 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 85 mg
